Brant Point Grill Clam Chowder

June 29, 2017

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During the action-packed adventure that is New England Boating TV, the crew gets to dine at some great restaurants throughout the region and sample some amazing cuisine. Naturally, seafood ranks high on our list of favorite foods, and we’ve enjoyed some tasty and unusual recipes.

One of the most delicious chowders we’ve sampled in the course of our travels is the one served at the Brant Point Grill at the White Elephant Resort on Nantucket. It’s an incredibly rich and creamy version, and the piece de resistance is the fried clams sprinkled on top! Here’s how to make it yourself.

Brant Point Grill Clam Chowder

Servings: 6 bowls

INGREDIENTS

3 cups red bliss potatoes, diced

1 cup celery, diced

4 ounces bacon, cut into 1/4” strips

1 cup butter

1 cup onion, minced

1 cup all-purpose flour

1 quart cream

1 cup clam juice

8 ounces clams, chopped

Salt, to taste

Ground white pepper, to taste

2 ounces chives, chopped

Fried clams (optional)

PREPARATION

Cook the potatoes and celery in salted water until tender, about 10 minutes. Drain and set aside.

Cook the bacon in a large, heavy-based pot, slowly until they get crispy. Drain off the fat and set aside.

In a large, heavy pot, add the butter and melt. Once melted, add the onions and cook until soft. Add flour and whisk until smooth. Slowly add the cream, while whisking so the flour doesn’t get lumpy. Add the clam juice and bring to a simmer. Stir in the chopped clams, cooked vegetables, and bacon. Warm the soup through then garnish each bowl with chopped chives and fried clams.